FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

For this
recipe, you can either use Mì Quảng noodles but if you cannot find these
noodles, you can make your own by cooking flat rice noodles and cook it with 1
teaspoon of turmeric. To cook the Mì Quảng noodles, turn your stove on high
heat and bring the water to a boil. Then add in the noodles and cook them
according to the directions on the package. Finally rinse and drain the noodles
and set them aside.

Step 2:
Prepare pork & shrimp

1 pound
sliced pork shoulder

½ pound
deveined shrimp

2
tablespoons fish sauce

1 teaspoon
minced garlic

2 teaspoons
minced onion

2
tablespoons Mì Quảng seasoning

¾ teaspoon
salt

¾ teaspoon
pepper

2
tablespoons vegetable oil

1 teaspoon
paprika

In a bowl,
add ½ teaspoon of garlic, ½ teaspoon of onion, Mì Quảng seasoning, salt,
pepper, fish sauce, and pork and mix them up. Then cover the bowl with plastic
wrap and allow it to marinate in the refrigerator for 30 minutes. Next turn
your stove on medium high heat and add 1 tablespoon oil to a large pan. When
the oil gets hot, add in the onions and garlic and cook them until fragrant.
Then add in the marinated pork and sauté for 2-3 minutes or until it is cooked
all the way through. Pour it on a plate and set it aside.

Using the
same pan your sautéed the pork in, add 1 tablespoon of oil, turn your stove on
medium heat, and pour in the shrimp and paprika in the pan. Toss the shrimp and
paprika together for about 2 minutes or until fully cooked. Then remove it from
the heat and set it aside.

Add all of
the ingredients in this step to a large pot and turn your stove on high heat. Then
cover the pot with a lid and allow the broth to come to a boil. Once it is
boiling add the pork and then turn the stove down to medium. Allow the broth to
simmer for about 10 minutes and then add in the shrimp. Finally cook the broth
for an additional 2-3 minutes until the broth turns into a red color.

Step 4:
Assemble the dish

Bean
sprouts

Perilla
leaves

Mint
leaves

Lime
wedges

Chopped
cilantro

Thinly
sliced green onions

Crushed
roasted peanuts

Black
sesame rice crackers

Break up
the rice crackers and microwave them for 30 seconds to 1 minute until they puff
up. To assemble the dish, add the cooked noodles into a serving bowl. Then
place the shrimp, pork, bean sprouts, and herbs on top of the noodles. Next
pour in the broth and top everything with crushed peanuts, green onions and
some rice crackers. Before eating squeeze in some lime juice.

Add egg
yolks and sugar in a mixer, turn it to a high setting, and mix it for 5-6
minutes or until creamy. Then turn off the mixer and add in the mascarpone
cheese and then turn it back on medium speed and mix for about a minute or
until well blended. Next, add in the vanilla extract and rum and mix for about
3-4 minutes or until well incorporated. Finally refrigerate this mixture for 6
hours to overnight.

Step 2:
Bake the cupcakes

1 package
white cake mix

3 egg
whites

¼ cup
vegetable oil

1 cup
water

1 teaspoon
vanilla extract

Place cupcake
liners into muffin tin and then preheat your oven to 350 degrees F. Next pour
the cake mix into a sifter and sift it into a bowl. Then pour in the egg
whites, water, oil, and cake mix into a mixer. Turn the mixer on low speed and
mix everything for about 4-5 minutes or until mixture is smooth. Then pour this
mixture into the cupcake liners ¾ full. Bake the cupcakes for about 20-25
minutes or until they puff up and are golden brown on top. To make sure they are
baked completely, poke a toothpick in the center of a cupcake and if it comes
out clean, then they are done. Then take the cupcakes out of the oven and allow
them cool completely before frosting.

Step 3:
Make coffee rum

1 cup hot
water

1
tablespoon instant coffee

2
tablespoons sugar

1/8
teaspoon dark rum

Dissolve
the instant coffee in the hot water. Then add the sugar and rum into the coffee
and mix them until the sugar completely dissolves. Then set it aside.

Step 4:
Assemble dessert

1 cup
cocoa powder

2 ¼ cups
heavy cream

1 teaspoon
vanilla extract

3 ½ cups
powdered sugar

½ cup
unsalted butter (room temperature)

Strawberries

For the
whipped cream, pour 2 cups of heavy cream into a mixer bowl and turn it on medium
speed mixing it for 3-4 minutes until slightly thickened. Then turn off the
mixer and add ½ cup of powdered sugar. Next turn the mixer back on medium and
mix it for about 1 minute to dissolve the sugar. Then add in vanilla extract
and combine it with the cream for another 2-3 minutes or until the vanilla is
well incorporated and the cream form stiff peaks.

For the
chocolate frosting, sift 3 cups of powdered sugar with 2/3 cups of cocoa powder
into a bowl. Next add the butter, half of the sugar cocoa powder, and 2 tablespoons
of heavy cream into a mixer and mix them on medium speed for 2-3 minutes until
they are well combined. Then turn off the mixer and add the rest of the sugar
cocoa powder and the last 2 tablespoons of heavy cream and mix them on medium
speed for 2 minutes or until creamy and shiny.

Using a
sharp paring knife, cut a cone off the tops of all the cupcakes. Then slice off
the pointy end of the cone, leaving just a circular base. Next pour the coffee
rum mixture into all the cupcakes and spoon the mascarpone cream in the center
of each cupcake. Then top them with the circular base and spread the chocolate
frosting on the tops of all the cupcakes.

You can
decorate the cupcakes in 2 different ways. The first way is piping whipped
cream on top of the chocolate frosting and dust cocoa powder on top. The way to
decorate them and get into the holiday spirit is add a strawberry on center of
the cupcakes and use the whipped cream to decorate it like a Santa hat.

In a large
bowl, add all of the ingredients in this step to the beef and mix it up to coat
the beef with the marinade. Then cover the bowl with a lid and allow the beef
to marinate in the refrigerator for 30 minutes or more.

Step 2:
Sauté the beef

2 cups
carrot chunks

1 medium
sliced yellow onion

2 sticks
lemongrass

2
tablespoons vegetable oil

Cut the
lemongrass sticks in half and set them aside. Then pour oil to a large pot and
turn your stove on medium high heat. Next add in the onions and cook them until
softened. Then pour in the beef and brown them on all sides, which will take
about 5 minutes. Now add in the carrots and lemongrass and mix it up with the
beef. Cook everything for about a minute, stirring it around, to allow the
flavors to combine.

Step 3:
Stew the stew

1
tablespoon vinegar

1 teaspoon
salt

1 can coco
soda

3 cups
water

2
tablespoons coconut milk

2 star
anise

Once the
beef is brown on all sides add the coco soda, water and coconut milk and allow
everything to come to a boil. Then turn the heat down to medium and add in the
vinegar, salt, and star anise. Next, cover the pot with a lid and allow the
stew to cook on medium heat for about 25-30 minutes or until the beef and
carrots are completely tender.

Step 4:
Assemble the dish

French
bread

Cooked
rice noodles

Thai basil

Lime
wedges

Chopped
cilantro

Chopped
green onions

Jalapeno
slices

This beef
stew can be served in 2 ways. It can be eaten with French bread or rice
noodles. If eaten with rice noodles, garnish the stew with the herbs, onions
and jalapeno slices.

Pour all the dry ingredients in a bowl and mix them well.
Create a hole in the middle of the dry ingredients and add in the milk and
vegetable oil. Bring the wet and dry ingredients together until a ball of dough
is formed. Then cover the dough with a damp cloth and allow it to rise for 1
hour or longer.

Slice the Chinese sausage at a diagonal into 1 inch
slices. Then microwave the sausage for about 10-20 seconds to render the fat
and then set it aside. Add the rest of the ingredients to the pork and mix
well. Then set this mixture aside.

In a small pot, add the eggs and water. Then place the
pot on high heat and allow the water to come to a boil. Allow the eggs to cook
in the boiling water for about 10 minutes then turn off your heat and allow the
eggs to sit in the water for another 10 minutes. Use your pot’s lid as a
barrier to pour the water out. Then rinse your eggs with cold water so you can
handle them and start peeling away. Finally cut the eggs in half and then set
them aside.

Flour your kitchen surface and pour the dough out. Knead
dough it for about 15 minutes until it becomes smooth. Form a log with the
dough and cut the dough into even pieces. Cover the pieces with a moist towel
and set them aside.

Fill the bottom compartment of your steamer ¾ of the way
up with water and add in the vinegar. Place the bottom part of the steamer on
top of a high heat stove. Cover the bottom steamer with a lid and wait for it
to steam up.

In the meantime, take one of the dough pieces and roll it
out with a rolling pin making sure that the sides are thinner than the center.
Then roll the stuffing in a ball and place it in the middle of the dough. Add
the egg on top and the Chinese sausage on the sides. Fold and pinch the sides
and towards the end, twist the top to seal the bun. Then place the bun on top
of a paper circle. Repeat the process until all the buns are complete. Steam
the buns for about 15-20 minutes or until the center is completely cooked and
the outside of the buns are nice and fluffy!

Saturday, October 27, 2012

Turned
your stove on medium heat, add in the butter, and allow it to melt completely.
Then pour in your walnuts to coat them with the melted butter and then set the
nuts aside. Pour water and brown sugar into a small pot or pan and turn your
stove on medium heat. Stir everything around until it turns into thick caramel.
Then pour in the buttered walnuts and coat them with the caramel. Allow the
nuts to boil in the caramel for about 5 minutes; then turn off the heat and
pour the nuts onto a pan covered with parchment paper. Place the nuts in the
refrigerator for about 20 minutes to cool and harden.

Beat the
egg in a large bowl, add in the shrimp and coat them with the beaten egg. Pour
oil into a pot and turn your stove on high heat. When the oil is hot, dredge
the shrimp in the corn starch and carefully drop it into the oil. Fry the
shrimp in the hot oil for about 5 minutes or until they are lightly golden
brown and fully cooked on the inside. Finally remove the shrimp from the oil
and place them on paper towels to drain.

Combine
all of the ingredients in a bowl and mix them well. Pour the sauce over the
shrimp and coat them with the creamy sauce.

Step 4: Assemble the dish

LettuceSesame seedsSteamed riceTransfer
the shrimp into a serving bowl on top of a bed of lettuce and then top that
with the candied walnuts. Sprinkle everything with some sesame seeds and serve
immediately.

Add the
flour and baking powder into a large bowl and mix them up. In a separate bowl,
add in the eggs, honey and sugar and whisk them until well combined. Pour the
dry ingredients into the wet ingredients and blend them together. Then add
water to the batter and mix it up until smooth. Cover the batter with plastic
wrap and allow it to rest in the refrigerator for about 30 minutes before
cooking.

Step 2:
Cook the Dorayaki

½ teaspoon
vegetable oil

Pour oil
on a paper towel and wipe it on a non-stick pan. The pan should be slightly oiled
but the oil should not be visible. Then place the pan on a stove and turn it on
medium heat. With a small ladle, pour the batter on the center of the pan
creating a circle. When you see the surface of the batter start to bubble, flip
it over and cook it on the other side until golden brown. Transfer the cooked
dorayaki to a plate and repeat this process until you cook all of the batter.

Step 3:
Slice the Fruit

1 banana

½ cup
strawberries

Peel the
banana and slice them into ½ inch slices. Then remove the tops from the
strawberries and cut them up making sure that they are all the same size. Then
set all of the fruits aside.

Step 4:
Put it Together

4
tablespoons Nutella

Spread the
Nutella on one dorayaki and place one banana slice in the middle. Then place
the strawberry slice all around the banana slice. Finally place a dorayaki on
top like a sandwich.

Slice the
vegan balls in half and set them aside. Add salt to a large bowl of water and
soak the vegan slices in the water for about 30 minutes or until they expand
and soften. Then rinse the slices, squeeze out the water and put them in a bowl
along with the sliced vegan balls. Next add all of the seasonings (salt,
pepper, spice powder, soy sauce) to the vegan slices and vegan balls and mix
well. Then turn your stove on medium heat and pour oil in a large pan. Add the
seasoned vegan slices and vegan balls to the pan and stir fry them until heated
through. Finally remove them from the heat and set them aside.

Step 2:
Make the broth

3 inch
piece of ginger

1 small
peeled onion

1 whole
cinnamon stick

5 star
anise

1/3
teaspoon fennel seeds

1
tablespoon coriander seeds

5 cloves

1 teaspoon
black peppercorns

1 small
sliced daikon

1 large
sliced carrot

1 cup
brown mushrooms

32 ounce
vegetable broth

12 cups
water

2 ounce
rock sugar

1
tablespoon salt

Cut a slit
in the ginger and microwave it with the onion for 3 minutes. While the onion
and ginger are roasting in the microwave, break up the cinnamon stick and put
it in a small pan along with the rest of the spices (star anise, fennel seeds,
coriander seeds, cloves, black peppercorn). Pour the spices in a small pan and
turn your stove on medium heat. Toast the spices for about 3 minutes, stirring
them around, or until fragrant. Then turn off the heat and pour the spices in a
tea infuser. Next add the microwaved onion, ginger, spice ball, carrots,
daikon, mushrooms, broth, water, rock sugar and salt to a large pot and place
it on a high heat stove. Cover the pot with a lid and allow it to come to a
boil. Once it comes to a boil, turn off the heat and cover the pot with a lid.

Step 3:
Cook the noodles

8 cups
water

1 package
Phở noodles

Pour water
into a pot and turn your heat on high. When the water comes to a boil, add in
the noodles and cook them according to the directions on the package. Then
rinse and drain the noodles and set them aside.

Step 4:
Assemble the dish

Chopped
green onions

Chopped
cilantro

Sliced red
onions

Thai basil

Bean
sprouts

Lime
wedges

Jalapeno
peppers

Sriracha
& Hoisin sauce

Add
noodles, vegan balls, vegan slices, vegetables and herbs to a serving bowl.
Then pour the broth over everything. Before eating, squeeze in some lime juice
and add in the sauces.

Saturday, May 5, 2012

Every once in a while,
such as today, I crave something decadent and chocolaty. The first thing that
comes to my mind is a light puffy chocolate soufflé. Now don't be scared just
because you hear the word soufflé. Although it sounds like something fancy and
difficult to make, it's actually pretty simple to prepare. Here's a quick and
easy recipe that is sure to please with ease.

1.To
prepare the ramekins, brush six (6 ounce) ramekins with soft butter coating
them with granulated sugar afterwards. Place all the ramekins in the freezer to
set (about 4-8 hours).

2.Set
an oven rack in the lower third of the oven and preheat it to 400°F.

3.Place
the saucepan filled with an inch of water on top of your stove bringing the
water to a slow simmer. Put the chocolate and butter in a medium heatproof bowl
placing it on top of the saucepan stir the chocolate occasionally until melted
and smooth. Then remove the chocolate/butter mixture from the heat and stir in the
vanilla extract. Allow the mixture to cool.

4.In
a stand mixer combine the egg yolks and coffee beating them until frothy.
Gradually add 2 tablespoons of sugar while beating this mixture until ribbons form.
This should take about 5 minutes. Lightly fold the egg yolks into the chocolate
mixture. Make sure to rinse the bowl well to beat the egg white next.

5.Put
the egg whites in the clean stand mixer bowl and add in the lemon juice. Beat
this mixture until frothy. Then gradually add the remaining 1/2 cup of sugar
beating this mixture on high. Make sure to beat the egg whites until stiff
peaks form.

6.Quickly
fold in one third of the egg whites into the chocolate to lighten it up. Then
fold in the remaining egg white until everything is blended.

7.Remove
the ramekins from the freezer and gently ladle the soufflé mixture into the
ramekins making sure level off the surface with a straight edge, scraping any
excess extra back into the bowl. Then place the ramekins on a baking sheet.
Bake for about 18-20 minutes or until soufflés rise 1 1/2 inches from
the ramekins. Remove the ramekins from the oven, dusts with confectioners'
sugar, and garnish with raspberries or strawberries. Serve immediately and
enjoy!

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.